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tenderloin white onion peas white button mushroom caps red wine beef broth garlic parsley tomato paste salt flour olive oil gold potatoes
Viewed: 7 - Published at: a year agoIngredients
- 1.5 to 2 lbs of Top Sirloin or tenderloin tips, cut into 2 x 1 inch pieces
- 1 large white onion coursely chopped (ideally, 1.5 cups peeled pearl onions)
- 2 cups of peas (you can use 2 cups of carrots cut into 1 inch pieces if you prefer)
- 1/2 lb white button mushroom caps left whole
- 2 cups Burgundy red wine
- 1 cup beef broth (or bouillon)
- 4 cloves garlic, chopped
- 1/4 cup finely chopped parsley
- 1 tablespoon of tomato paste
- salt and pepper to taste
- 1 1/2 table spoons all purpose flour
- 1/4 cup olive oil and 2 tablespoon of butter
- 2 small yukon gold potatoes per person (8)
Method
- Spray Pam on the bottom of a 10 inch pan. Add the olive oil and make sure the bottom is well coated. Coat meat with flour, save excess flour to thicken sauce. Heat oil at medium high and add the meat and saute until it is golden brown. Now add your onions and garlic and stir well. Continue to cook about 5 minutes, turning heat down to medium. Add wine to deglaze pan, letting wine come to a boil so alcohol evaporates nicely. Let cook 10 minutes and add the beef broth, return to a boil. Now turn the heat to low, cover and let cook slowly for about 40 minutes. Check back every 15 minutes or so and stir. The sauce should begin to thicken.
- Have a large pot of boiling water ready for the potatoes. After 40 minutes is up, add the potatoes to the boiling water and cook until ready, approximately 35 minutes. Take care not to over cook them, as you want them to remain firm. Make sure the potatoes are whole and with skin on. Now add to your meat, the tomato paste and butter, stir well. Next add your peas, mushrooms, and pepper, stir in well. The sauce should be a nice dark brown rustic color and should have thickened a bit more. You don't want the sauce too thick, but it should nicely coat a spoon. Cover and cook for 20 minutes more and then it will be ready. BEFORE YOU ADD ANY SALT be sure to taste first! It will be most likely just about right. If you need to salt, do it at the very end. The wine and broth, along with the meat add a lot of flavor alone.
- Your potatoes should be ready now (about 35 minutes). When plating your dish, slice the potatoes in wedges of 4 each, add them to the plate and gently pour the Bourguignon over them, making sure there's enough sauce. As a final touch, sprinkle some of the chopped parsley over the dish. Bon appetit :)
